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Homemade Lox
Not only can you make bagels at home; you can make your own lox too! In America, lox is synonymous with smoked salmon, but lox is actually just salt-cured salmon, which is easy to do in your fridge, no fancy equipment required.
- Yield: 1 lb 1x
Ingredients
Units
Scale
- 1 lb fresh salmon filet
- 1 tablespoon fine sea salt
Instructions
- Sprinkle salt evenly over both sides of the the filet.
- place them skin side up, uncovered, on a simple Cooling rack with 3-4 inch legs. Set rack on top of sheet and place inside your fridge.
- Leave them to cure for 24-48 hours days, until the salt has fully penetrated and the texture has firmed slightly.
- Slice to desired thickness and enjoy!
Notes
You don’t have to keep the skin on for this, but I find it helps the fish to dry evenly.
- Category: brunch